Lean meat pairs well with the rich white sauce and flavorful mushrooms in this one-pot recipe.
- 2 lb / 900 g pork tenderloin
- 3 tbsp / 40 g butter
- 1 tbsp olive oil
- 1 small onion
- 1 celery stalk
- 1 carrot
- 8 oz / 225 g cremini mushrooms
- 4 tbsp all-purpose flour
- ⅔ cup dry white wine
- 4 cups vegetable stock
- bunch of parsley
- 1 bay leaf
- 2 large egg yolks
- ¼ cup heavy cream
- 1 tbsp fresh lemon juice
- Cut meat into bite-size pieces and season with salt and pepper. Add 2 tbsp butter and the oil in a large heavy pot and heat it over medium-high. When butter melts and foam subsides, add meat and fry, stirring, until golden brown. Transfer to a plate.
- Cut onion, celery and carrot into small dice. Reduce heat to medium, and add vegetables to pot, scraping up any browned bits with a wooden spoon. Saute, stirring occasionally, until soft and golden brown, about 10 mins. Trim and quarter mushrooms. Add them to the pot and cook for 5 mins, stirring occasionally.
-
Stir in the flour, and cook for about a minute, until flour is absorbed by vegetables and is no longer visible. Add wine and bring to a boil, stirring for a minute. Add stock, and stir again. Add meat, chopped parsley and bay leaf to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 20 mins.
- Whisk egg yolks and cream in a bowl. While whisking, add some of the cooking liquid, 1 tbsp at a time, to temper the mixture. Pour tempered liquid into the pot and stir, add lemon juice and remaining butter. Bring to a simmer and serve.
